White braised brine for cured meats

White braised brine for cured meats

　　Ingredients for white braised brine for cured meats: 2000g each of cured chicken, cured pork, and cured duck; 2000g each of pork bone and chicken bone; 100g each of scallions and ginger; 15g star anise; 10g each of tsaoko, cinnamon, and Sichuan peppercorn; 30g dried chili peppers; 50g chicken bouillon; 10g monosodium glutamate; 15g each of ground white pepper and white sugar; 120g rose wine.

　　Preparation steps: 1. Wash the scallions, ginger, star anise, tsaoko, cinnamon, Sichuan peppercorn, and dried chili peppers, then wrap them in cheesecloth to make a spice bag.

　　2. Wash the cured chicken, cured pork, cured duck, pork bone, and chicken bone. Blanch them in boiling water over high heat for 5 minutes, skim off the foam, then rinse. Place them in a stainless steel pot, add 25kg of water, and bring to a boil over high heat. Reduce to low heat and simmer for about 5 hours. Add the spice bag, chicken bouillon, monosodium glutamate, ground white pepper, and white sugar to season. Simmer for another 20 minutes or so, then filter and cool to make the brine.

　　Characteristics: Light yellow color with a rich cured meat flavor.

　　Application: Suitable for braising all kinds of meat products.